Eggs don’t spike Cholesterol… this does

Eating eggs isn’t the heart-health sin you’ve been told it is.

This is according to a new study published in the American Journal of Clinical Nutrition.

Researchers from Tufts tracked 1,400+ U.S. adults at risk for heart disease.

They analyzed how cholesterol from eggs affected their LDL levels.

Here’s what they discovered:

People who ate more eggs didn’t have higher LDL (“bad”) cholesterol.

They didn’t have more LDL particles either—the type that clogs arteries.

But something else did raise LDL.

Saturated fat.

Even small increases in saturated fat spiked LDL particle counts… the kind of cholesterol that builds plaque.

This held true no matter the person’s weight, diet, or background.

That means your eggs aren’t the problem. It’s what you’re eating with them: sausage, butter, cream, or baked goods.

The old advice to limit egg yolks was based on the idea that cholesterol in food goes straight to your arteries.

This study shows that’s not how it works.

But eating eggs is not going to lower your cholesterol levels either.

But thousands of readers have completely normalized their cholesterol by cutting out one hidden ingredient, you didn’t even know you were consuming. Find out what it is and how to avoid it here…

And if you also want to drop your blood pressure below 120/80 in under 9 minutes — without pills or workouts — learn the 3 easy blood pressure exercises explained here…